No-Churn Vegan Chocolate Ice Cream - Plant Based News
No-Churn Chocolate Ice Cream - Media Credit:

No-Churn Vegan Chocolate Ice Cream

It takes just 10 minutes to make and it’s creamy and delicious! Treat yourself!

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1 Minutes Read

It takes just 10 minutes to make and it’s creamy and delicious! Treat yourself!
No-Churn Chocolate Ice Cream
Duration6 hrs 10 mins
Prep Time10 mins
Servings12 servings

Ingredients

  • 50 g cocoa or raw cacao powder
  • 90 ml water
  • 370 g vegan condensed milk
  • 450 ml vegan double cream we used Elmlea
  • ¼ tsp salt
  • ½ tsp vanilla extract or paste
  • 100 g approx. chocolate of your choice (or vegan brownies etc), broken into chunks (we were indulgent and used a bar of Rhythm 108 Hazelnut Truffle bar)

Instructions

  • In a small saucepan, mix together the cocoa powder and water on a medium heat for a few minutes until the cocoa powder has dissolved.
  • In a large mixing bowl, use an electric whisk to thicken up the double cream. Then add the cocoa mix, the condensed milk, salt and vanilla and whisk again until combined and the cocoa powder has dissolved.
  • Add most of the chocolate chunks and then pour into a 2 litre container. Sprinkle over the remaining chocolate and then freeze for a minimum of 6 hours.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.
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The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

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